BC Spot Prawn Risotto, garden fresh peas with sautéed pea tendrils & olive oil

4 portions
Ingredients: 
2 lbs fresh BC spot prawns
2 liters water
2 cups garden fresh green peas
4 cups cooked risotto
1 lb pea tendrils
1 tablespoon garlic
2 tablespoon olive oil
2 tablespoon butter (salted)
1 cup parmesan cheese
1 cup fish stock
Salt & pepper to taste
1 lemon

Boil water with lemon that’s been juiced and cut in half.  Tear the heads of the spot prawns, place in a large bowl and pour boiling water over top of tails to cover.  Leave the prawns in water for 45 seconds to cook, remove from water and let stand on counter to cool a bit, then peel.

Pre cook the risotto to package specifications as each type of arbori cooking methods vary form brand to brand. 

Mixed the risotto with half the fish stock adding more and more stock until you have the right consistency, add the cheese and season with salt and pepper.  Sauté the pea tendrils with the garlic and butter then add to the risotto, add the peas, heat and serve.

To Plate:

Place ¼ of the finished risotto into a dinner bowl, place ¼ of the peeled prawns on top of the risotto, drizzle with olive oil.